Parsnip latkes with sour cream and trout roe

  • Side
  • around 10 latkes
  • 30 minutes
5.00

These parsnip latkes are a fun variation on the traditional potato latkes and the sweetness of the parsnip contrasts with the sour cream and salty trout roe perfectly. Serve them as a festive breakfast, brunch or even as a canapé.

First published in 2022

Ingredients

Metric

Imperial

Method

1

Whisk together the flour, eggs and chives in a large bowl. Stir in the parsnips with a spoon until evenly combined, and season with salt and pepper to taste

2

Preheat your oven to 150°C/gas mark 2

3

Heat enough oil for shallow frying in a large frying pan over a medium heat

  • vegetable oil, for frying
4

Once the oil is hot, add heaping tablespoons of the parsnip mix, flattening them with the back of the spoon so that they form discs

5

Cook the latkes for 3-4 minutes on each side, or until they are golden brown and crispy

6

Drain the latkes on kitchen paper and then transfer them to an oven tray and place in the oven to keep warm. Fry up the rest of the batter

7

Top each latke with a spoonful of sour cream and a dot of caviar. Sprinkle over some chives, and serve

  • 100g of sour cream
  • 50g of trout roe, or use salmon roe
First published in 2022

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